Apple jelly

1h 20min 8 servings
  • 2kg apples
  • 700ml water
  • 2 organic lemons
  • 1kg sugar per litre apple juice
Apple jelly

Preparation

Cut the apples up into chunks, keeping the peel and the core.  Combine the water, apples and lemons sliced in half in a pot and bring to a boil. Boil until the apples turn to mush – approx. 40 minutes. Pour the liquid through a fine-meshed cloth. 

When you’ve retrieved all the liquid, bring it to a boil with the sugar. Boil for 10 minutes. Skim off any impurities and foam as they will make the jelly cloudy. Pour into jars. 

Related recipes

Show all recipes